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Classic Sicilian Arancini

Although the cooking process is quite long and fiddly, the taste, texture and everything that goes into the dish is worth it. It’s no coincidence that Italians adore Arancini.
4 from 1 vote
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Main Food Recipes, Snacks
Cuisine Italian
Servings 4 servings
Calories 412 kcal


  • 2 cups Arborio rice
  • 4 cups chicken or vegetable broth
  • 1 cup grated Parmesan cheese
  • 1 cup mozzarella cheese, diced
  • 1/2 cup cooked ground beef or sausage (optional)
  • 1/4 cup finely chopped onion
  • 2 cloves garlic, minced
  • 1/4 cup chopped fresh parsley
  • 2 eggs, beaten
  • 1 cup bread crumbs
  • Vegetable oil, for frying
  • Salt and pepper, to taste


  • In a big pot, bring the broth to a boil. Add the Arborio rice after lowering the heat. Cook for 20 minutes, or until the liquid has been absorbed and the rice is tender.
  • Sauté the onion and garlic in a separate pan until translucent. Add the ground beef or sausage (if using) and cook until browned. Remove from heat and set aside.
  • Put the cooked rice in a large mixing bowl. Add the grated Parmesan cheese, diced mozzarella cheese, cooked ground beef or sausage (if using), chopped parsley, salt, and pepper. Mix well.
  • Allow the rice mixture to cool slightly. Then, shape the mixture into golf ball-sized balls, using your hands.
  • Dip each rice ball into the beaten eggs, then roll it in bread crumbs until evenly coated. Repeat for all the rice balls.
  • Heat the vegetable oil in a large skillet over medium-high heat. Fry the rice balls in batches until all sides are golden brown. Remove with a slotted spoon and drain on paper towels.
  • Serve the arancini warm as an appetizer or main dish. They can be enjoyed plain or served with marinara sauce for dipping.

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